By Drusilla Graham Such a wonderful, special tribute to Michio . . . Tears and laughter. I learned so much from each of the speakers about Michio, making me all the more grateful for having had the benefit of his teachings and energy. I remember going to Becket and talking with someone about the fact […]
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By Megan O’Connor There is something magical about the Mini Conference and the tributes to Michio, and until today, I could not put my finger on what it is. Mainly, it is the honesty and love that the presenters expressed as they shared their stories, life and experiences. I’m just amazed. It reminded me of the
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By Pat Davis In 1975 I was attending one of Michio’s regular lectures at the East-West Center in downtown Boston. The topic that night was “seeing our ancestors.” At one point we were asked to pair off and try out the techniques that Michio had demonstrated. Specifically, we were to observe various aspects of the
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Planetary Health | Summer 2026, Vol. 1, No. 3 We see humanity as a foreground figure set within the greater background of nature and the infinite universe. The environment is our true nourishment, and we are what we eat. By shaping our bodies and minds with whole grains and other natural foods in a spirit
🌍 Amberwaves News Digest – Summer 2026 Read More »
By Cynthia Vann Space is full of old satellites, rocket parts, and other junk Introduction As of January 2026, more than 14,500 active satellites orbit Earth, compared with just over 800 in 2003. At the same time, Earth’s radiation belts are experiencing extremely high levels of electron flux. If Earth were a heart, this condition
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By Laura Castoldi Ingredients:2½ cups unsweetened almond milk3 tablespoons maple syrup or honey½ cup chia seeds¼ cup walnuts, roasted Method: Laura Castoldi is founder of I buoni sani, a macrobiotic restaurant and healing center, in Callou, Italy.
By Virginia Harper Ingredients:1 teaspoon dark sesame oil1 cup diced onion1 pound tofu (pre-boiled for 15 minutes½ cup toasted sesame tahini2 tablespoons dried wakame (soaked for 5 minutes and diced)½ tablespoon Nutritional yeast Following add amounts to your taste: Tamari sauce BasilOreganoBlack Sesame seeds (for garnish) Method: Virginia Harper is a macrobiotic teacher, counselor, and author. She
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By Mieke Vervecken Ingredients: 2 cups of toasted buckwheat, cooked in 3½ cups of water and cooled½ cup of edamame, cooked and cooled1/3 cup of cubes of fermented tofuWhite miso½ cup of carrot cubes, cooked and cooled2 Tbsp of top greens of carrots, cut, cooked and cooled½ cup of white celery, cut into 1 cm
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By Amber Maisano The best quinoa salad is full of color, flavor, and texture, and is sustaining and satisfying. Quinoa is prized as a powerful Qi tonic that warms the body, harmonizes digestion, and nourishes the kidneys. Combining quinoa with tons of fresh veggies makes this recipe both strengthening and refreshing. Ingredients:Serves 6 1½ cups
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By Sheri DeMaris Freshly made tofu in Benin, West Africa How will the world sustainably produce enough healthy food to feed nearly 10 billion people by 2050? This is one of the defining questions of our time. Around the globe, communities face rising food insecurity, chronic disease, and environmental degradation, while much of the world’s
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